ANDALE TAQUERIA-21

In the upstairs dry storage room, observed food debris on the corners of the floor. [CA] Ensure facility floors are kept free of food debris to prevent possible harborage of vermin.

In the kitchen area, at the 2 drawer single door prep unit, measured shredded cheese at 52F. Per operator, shredded cheese stored from 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.

In the kitchen area, at the 2 drawer and single door prep unit, observed a disconnected gasket on the bottom drawer preventing it from fully closing. [CA] Ensure gaskets installed at refrigeration are maintained and kept in good repair.

Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is available and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Certificates shall be kept on site and available for review.

In the kitchen area, in the hot holding unit, measured cooked chicken at 130F and mole sauce at 118F. Per operator, cooked chicken and mole sauce stored for 2 hours. At the salsa bar, in the counter-top prep unit, measured green salsa, red salsa, and pico de gallo at 46F. Per operator, green salsa, red salsa, and pico de gallo, stored for an hour. Measured ambient air temperature of counter-top prep unit between 40F and 55F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded cooked chicken and mole sauce. Operator added ice to the counter-top prep unit to facilitate proper holding temperatures.

In the walk-in refrigerator, measured a container of cooked jackfruit at 79F. Per operator, cooked jackfruit was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of cooked jackfruit into an ice bath.

In the warewash area, at the 3 compartment sink, measured hot water at 114F. [CA] Ensure an adequate supply of hot water is provided at all warewash, prep, and mop sinks at 120F.

Observed cracks and crevices around shelving and stainless steel panels in the back prep area. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.

Observed the storage of cardboard by the front counter next to the wine refrigerator. [CA] Ensure all refuse and recycling is discarded into a refuse/recycling bin.